I’ve got a tasty and simple new comfort food recipe for you—Slow Cooker Korean Short Ribs! This turned out even better than I was expecting. With only a few ingredients to mix together, including only two that you actually have to cut with a knife, it could not have been any easier to make. I served it over brown rice ramen noodles with roasted carrots and other veggies on the side.
Some of My Favorite Slow Cooker Meals
I continue to love my slow cooker for when I just don’t feel like making a big dinner at the end of the day. Here are some of my other favorite meals to make in there…
- The Best Whole Chicken in the Crock Pot (don’t forget the overnight chicken stock when it’s done)
- Green Salsa Chicken (this is my 6th grader’s favorite)
- The Best Pulled Pork in a Crock Pot
- Refried Beans
- Flank Steak Fajitas
- Pork Carnitas (Tacos)
- Baked Beans
- Weeknight Beef Bourguignon
- Sunday Sauce
What’s your favorite thing to make in your slow cooker?
Slow Cooker Korean Short Ribs
Inspired by Food & Wine Magazine
Ingredients
- 3 1/4 pounds bone-in beef short ribs, 3 or 3 1/2 pounds
- 1 cup water
- 3/4 cup soy sauce
- 1/3 cup sake
- 1/4 cup honey
- 1 teaspoon toasted sesame oil
- 6 garlic cloves, crushed
- 4 green onions, chopped, white and green parts
Instructions
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Place the short ribs in the bottom of the slow cooker. Whisk together the rest of the ingredients and pour over top. Cook on high for 5 or 6 hours, until the meat is falling off the bone, flipping the meat over once during the cooking process for even flavor.
Recipe Notes
We recommend organic ingredients when feasible.
Gluten-free of gluten-free soy sauce is used.
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Christina
January 29, 2019 at 1:28 pmIs there something I can use as a replacement for sake?
Lisa
January 30, 2019 at 12:23 pmI have only tried this recipe with sake, but here are some great suggestions for subs depending on what you have on hand! https://www.cookinglight.com/cooking-101/essential-ingredients/substitutes-for-sake
Martha
January 29, 2019 at 3:15 pmI have the same question. Don’t want to buy sake just for 1/3 cup. Would red wine work as well?
Lisa
January 30, 2019 at 12:23 pmWhite wine would be a better sub than red, here are some more options: https://www.cookinglight.com/cooking-101/essential-ingredients/substitutes-for-sake
Charla leonard
February 2, 2019 at 2:13 pmHave you tried using the bones for beef broth after picking the cooked meat off?
100 Days Admin
February 4, 2019 at 11:05 amHaven’t tried with this particular recipe, like we do with our whole chicken, but it might work just as well. – Nicole
Jennings King
February 12, 2019 at 12:38 pmi cannot wait to try this – valentines day meal for the family this thursday! thank you Lisa!
Laura
February 25, 2019 at 5:25 pmI have all of the ingredients to make this dish tomorrow. It was my first time purchasing sake. The bottle is quite large and it looks like we only need a third of a cup. I just googled it and it seems as though it needs to be finished within a few weeks of opening. Is that the case? Seems like I need to buy a new bottle every time I make this recipe?
100 Days Admin
February 26, 2019 at 10:16 amHi Laura, that may be the case, but if you’re worried about wasting the bottle, here are some other recipes that include soy sauce that you can make! – Nicole
https://www.100daysofrealfood.com/recipes/?fwp_recipe_ingredients=soy-sauce